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{Low Carb} Pesto Pepperoni Lasagna Pizza
Servings:
6
servings
Ingredients
15
ounces
Ricotta Cheese
1
large
eggs
1/4
cup
pesto sauce
1
pinch
Crushed Red Pepper Flakes
Sea Salt
4
cups
shredded Italian Cheese blend
8
ounces
sliced Pepperoni
15
ounces
Pizza Sauce
Instructions
Preheat oven to 350 degrees F
Combine ricotta, 1 cup shredded cheese and pesto sauce. Mix well, season to taste. Make sure it's adequately salted. Mix in egg.
In an 8x8 similar sized oven proof pan, assemble lasagna: (1)Pepperoni (as you would lasagna noodles) shredded cheese Ricotta mixture Sauce (2)Pepperoni shredded cheese Ricotta Mixture Sauce (3)Pepperoni shredded cheese Ricotta Mixture Sauce (4)Pepperoni shredded cheese
Cover with foil and bake 40 or until heated through and cheese is melted.
Remove foil and bake until top is brown, about 10 minutes
Remove from oven and let rest at least 15 minutes to cool before serving. Enjoy!